A couple of months ago I shared what went on over a week in my kitchen (catch up here). I thought I might continue it seasonally to show how things shift and to share a snapshot into our eating here.

Smoked trout and spring veg pasta.

Sunday

This was a big bake up day for me. In an effort to maximise the oven energy use I generally get a little crazy once the oven is turned on!!Baking/making: everyday sourdough loaf, 2 sourdough fruit loaves, sourdough bagels, two pizzas, croutons, roasted up pumpkin for mid week meal and muesli balls (adapted to include peanut butter and choc chips - so probably not really muesli balls anymore!).

Lunch: Bagels with bacon, mayonnaise and lettuce (the first harvested from the garden)

Wednesday

Baking/Making: pre-cooked beans for Thursday night dinner. Testing out my SIL's thermal cooker to see if we might get one for our travels. Accidentally made enough beans to feed a small army...or at least a month's worth of bean dinners once a week!!

Lunch: sharing platter with the girls of vegies, crackers, hummus, cheese and other bits.Dinner: Beef Stroganoff (from the freezer) with pasta.

Thursday

Fed my sourdough starter tonight to mix dough in the morning and bake in the evening.

Friday

Baking/Making: everyday sourdough with a some rye flour added in, 2 loaves fruit bread, bagels, pizza (see dinner) and crackers. And while the oven was on - a batch of marmalade based muesli balls and classic chocolate slice (this recipe without the icing).

Lunch: Nachos - fully loaded. I like to add a heap of extra things on top of my nachos - this instance was leftover beans, coriander, avocado, salsa and pickled chilli. Also, because I'm a fan of the crunchy chip over the soggy chip I melt my cheese directly onto the chips to form a protective layer and then add the toppings - game changer!Dinner: Pizza - tomato sauce/prosciutto/cheese and kale/preserved lemon/cheese

Nachos.

Saturday

Lunch: Sausage sizzle at my niece's 3rd birthday partyDinner: Roast pork belly, hasselback potatoes, asparagus and broccolini, served with spiced rhubarb paste on the side. I forgot to take a pic of the amazing looking pork belly! I had a friend over for dinner so went all out....plus a few glasses of chardonnay.

And that was a busy spring week in our kitchen. A few lighter meals coming in as I was chatting about last week. I'm also currently trying to use up the freezer stockpile and all the other random bits and pieces before we move out of our rental in a few weeks.

Many things impact on the way we eat. The seasons of our life and the seasons of the weather all play a part.

As the days get longer and warmer there is a shift in how we eat around here. Soups and hearty stews feature less. Although I always try and squeeze a few last minute soups onto the menu plan when the nights are still cool because I really love soup.

We start to eat foods that feel physically lighter in our bodies. Not, 'light' in the dieting or fat sense but less of that 'stick to your ribs' kind of feeling. Of course salads become a feature, pasta sauces get lighter and lots of dishes that take less cooking become more appealing.

I hinted at a lot of change happening around these parts in my Here & Now post last week. And you also may have noticed I've been a little quiet on the comments and posts - so much going on. So I thought I'd share with you today a little news about things that are in the planning around these parts and the reason I've been stressed and distracted.

We've decided to pack up and travel around Australia in a caravan for a year (or so??).